Mexican Lasagna

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Do you have a big bunch of folks coming to eat? This Mexican Lasagna dish will feed quite a few. Thanks to my illness, several having the flu, work conflicts and such, our Christmas family dinner was messed up this year. We had planned on a Mexican theme, fixed the food and visiting hours for all parties changed dramatically. Needless to say, Andy and I got to enjoy this numerous times that week. (Don't skip the cilantro, unless you strongly dislike it like a few in my family do.)

INGREDIENTS

• 1 lb. ground mild pork sausage
• 1 lb. ground beef
• 1 jalapeno pepper chopped and seeded
• 2/3 cup Rotel tomatoes
• 1 t. garlic powder
• 1 t ground cumin
• 1/2 t salt
• ½ t pepper
• 10-3/4 oz. cream of celery soup
• 10-3/4 oz. cream of mushroom soup
• 10 oz. can enchilada sauce
• 18, 6-inch flour or corn tortillas
• 3 cups shredded Mexican cheese
• 1 tomato seeded, diced
• 4 green onions chopped
• ¼ cup fresh cilantro chopped
• 1 avocado chopped (optional) 

DIRECTIONS

1. Cook sausage and ground beef in a large skillet over medium heat until meats are no longer pink. 
2. Drain fat. 
3. Stir in jalapeno, Rotel and spices. Cook until heated through.
4. In a medium saucepan, stir together soups and enchilada sauce. Cook until thoroughly heated.
5. Spray a 9x13 casserole dish with Pam. 
6. Spoon 1/3 of the sauce mixture and spread over the bottom of the baking dish. Top with 6 tortillas. Spoon half of the beef/sausage mixture and 1/3 of the sauce over the tortillas. Sprinkle with 1 cup of shredded cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with remaining cheese, tomato and green onion and cilantro.
7. Bake at 350 degrees for 30 minutes. 
8. Top with avocado if desired. Serves 6 to 8.

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